• Nicole Dinan

Sneak Peek: Grand Floridian Gingerbread Recipe

Full review coming soon!


Grand Floridian Gingerbread


Ingredients

  • 1 stick unsalted butter, softened

  • 1¼ cup powdered sugar, sifted

  • 1 egg

  • 1½ + ⅓ cups flour

  • 1¼ tsp cinnamon

  • 1⅛ tsp ground coriander

  • 1 tsp ground star anise

  • ⅝ tsp baking powder

  • ½ tsp ground fennel

  • ½ tsp ground ginger

  • ½ tsp ground cloves

  • ¼ tsp salt

  • ⅛ tsp nutmeg

  • 2 tbsp milk (optional)

  • Colored sugar (optional)

Instructions

  1. Add butter and sugar to the bowl of a stand mixer and beat until smooth.

  2. Add the egg and beat until smooth.

  3. In a separate bowl, sift together the flour, cinnamon, coriander, anise, baking powder, ground fennel, ground ginger, cloves, salt, and nutmeg.

  4. Turn the mixer on low and slowly add the dry ingredients into the butter mixture.

  5. Mix until the dough holds together.

  6. Remove the dough from the bowl and wrap in plastic wrap.

  7. Refrigerate the dough for 2-4 hours.

  8. After the dough has been chilled, remove it from the fridge and allow it to sit at room temperature for 10 minutes.

  9. Preheat the oven to 350º and grease or line your cookie sheets with parchment paper.

  10. Flour your work surface and rolling pin, then roll the dough out to ⅛ inch thickness.

  11. Use cookie cutters (dipped in flour for neat edges) to cut out your cookies and transfer them to the cookie sheets. Leave 1 inch of space between each cookie.

  12. Lightly brush the cookies with milk and sprinkle with colored sugar (optional).

  13. Bake for 10-14 minutes, until the edges of the cookies begin to darken.

  14. Let the cookies cool for a few minutes on the cookie sheet then transfer to a cooling rack to cool completely.


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